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Mary Beth

Linda’s Chicken Salad


  • 6 chicken tenders
  • 1 celery stalk, chopped
  • 1/2 small onion, chopped
  • 1 Tbsp Thai seasoning(optional)
  • 1 Tbsp curry powder(optional)
  • 3 Tbsp mayonnaise(vegenaise can be substituted))
  • 1 tbsp mustard
  • Salt and pepper to taste


Boil chicken until done, and then chop into even pieces. Combine all other ingredients and stir together. Add more mayonnaise if needed.


Notes: Serve on toasted bread of choice as a sandwich or canapé, Or on a bed of lettuce for a simple lunch.


Number of Servings: 6 sandwiches - 3 salads - 24 canapés